I love breakfast casseroles, but I don’t want to make a huge pan of this stuff and eat it for a week straight, so I rarely make it unless I am hosting a brunch. Unfortunately, I am not lucky enough yet to have children who like egg-based things (for shame — they hate Quiche Lorraine *gasp*), so I whipped up this casserole for just myself and my husband.
It is the perfect amount for two people to indulge without lots of leftovers. Speaking of leftovers, you can throw just about anything into this casserole. Veggies, meat, whatever you have in your fridge most likely will work.
This is what I put in today’s version, baked in a glass loaf pan:
6 eggs, beaten with a 1/4 cup of half-n-half, salt, pepper, and a dash of Franks hot sauce (one of my favorite things to accompany eggs)
2 leftover Applegate Farms spinach-feta-chicken sausages, cut into small pieces
1 medium sized organic russet potato (I never compromise on potatoes — organic is the way to go. Check out the Environmental Working Group’s 2013 Dirty Dozen to see for yourself why I firmly believe this is important to my family’s health)
1/4-1/2 cup shredded cheddar cheese
salt and pepper
Wash your potato and use a box grater to shred it. I keep the skins on for all the health benefits in it, but if you want to peel your potato, knock yourself out.
Fill a medium sized mixing bowl with cold water and add your shredded potatoes. Let them sit in the water while you prep everything else. This encourages them to get rid of their starch and stops them from oxidizing. Nothing less appealing than being served gray potatoes. After about 10 minutes or so, drain them and add new cold water to the bowl/potatoes. Do this until the water stays mostly clear.
While your potatoes are literally chilling, preheat your oven to 400 degrees and grease a glass loaf pan or any other smaller baking dish you have. I love my Pyrex glass loaf pan. I use it for all sorts of things — chicken pot pies, meatloaf, smaller casseroles like this, etc.
So — what do you grease your pan with? I used coconut oil — makes it super crisp on the bottom, but you can use any oil you have on hand.
Shred your cheese, cut up any sausage or meat you have on hand. If you don’t have any leftovers, brown up some breakfast sausage (as much as you like) and drain it. You don’t have to worry about cooking it through all the way because it will be in the oven for 45 minutes, but if you are tempted to eat a little, make sure it is d-o-n-e.
Whisk together your egg-dairy-hot sauce mixture and set aside for assembly.
Back to the taters — get the water out. With clean hands, grab handfuls and squeeze those suckers until you get as much water out as possible. Put them in a clean bowl and add some salt and pepper (1/4 tsp salt, a few dashes of pepper and mix), then pour them into the bottom of your baking dish. Layer on the meat next (this is where you would add veggies if you wanted to) and then pour your eggs on top of the meat. The eggs should just cover the meat. If you have a lot going on and your eggs don’t cover the top, whisk up another egg or two. It’s no big deal, and you will have more left over!
Top with your cheese and cover with foil before you pop it in the preheated oven.
Bake for 30 minutes covered, then another 10-15 uncovered until golden brown on top. When you take it out, feel free to dig in to it with a fork to test your potatoes. They should be soft and your eggs should be nice and fluffy. Kind of like one of those omelets from a fancy breakfast joint.
Cut in slices and serve with a hot cup o’ Joe or a mimosa. Oh…and more Franks. Lots more!